MARQUESA 4-1-4
414 SIMONTON ST, KEY WEST, FL 33040
License #5428335
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Mixed Health Record
How is this score calculated? →MARQUESA 4-1-4 in KEY WEST currently holds an InspectFL Health Score of 75 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 14 total violations — 4 critical, 4 major, 6 minor.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on March 31, 2026 included 4 critical violations, 2 major, and 3 minor.
What’s powering this page
InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Imported DBPR observations appear directly inside inspection entries when available.
- •When note coverage is missing, the official violation record still stays visible.
See the place, then share or verify
*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Warning Issued
- [02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Discussed with operator and provided a printed sign.
- [10-20-4] In-use tongs stored on oven door handle between uses.
- [14-69-4] Ice buildup in reach-in freezer.
- [29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib, located at cooking line.
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed establishment conducting reduced oxygen packaging in 14 raw tails lobster without HACCP plan. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging of 14 raw lobster tails without a HACCP.
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ducks breast stored over lobster tails in reach in cooler located at cooking line. During the inspection employee removed items and placed them correctly.
- [03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging of 14 raw lobster tails without a HACCP.
- [22-16-4] Reach-in cooler interior have accumulation of soil residues, located at cooking line.
- [03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed establishment conducting reduced oxygen packaging in 14 raw tails lobster without HACCP plan.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
MARQUESA 4-1-4 has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
One vote per device. Results update after you vote.
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